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Lobster Ravioli With Crabmeat Cream Sauce Recipe

Lobster Ravioli With Crabmeat Cream Sauce Recipe

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Lobster Ravioli With Crabmeat Cream Sauce

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Ingredients:

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Directions:

For the Lobster Ravioli: In a large saute pan, add the butter and melt. Add the garlic and shallots and saute until golden brown. Add lobster, crab, and chives and saute 2 to 3 minutes. Add Cognac and reduce for 2 minutes. Remove from heat and cool for 30 minutes, until room temperature. Chop lobster mixture into small chunks. In a large bowl, combine lobster mixture and ricotta and mix well. Season with salt and pepper.
Lay out the first piece of pasta dough on the table and place 1/4-ounce mounds of stuffing 2 inches apart. Using a pastry brush, brush egg white around each bit of stuffing, making the dough damp not wet. Take the second piece and cover the bottom piece with the stuffing. Press around each ravioli being careful not to squeeze the stuffing out. Using a round ravioli cutter, cut each ravioli round and put on a sheet pan sprinkled with semolina. Gently place ravioli in boiling water and cook for 8 to 10 minutes, or until al dente.
For the sauce: Using a 12-inch saute pan at medium heat, add butter, shallots, and saute until shallots are translucent. Add the crabmeat and saute for about 2 to 3 minutes. Remove the saute pan from the burner and add Cognac then place pan back on the heat to cook off the alcohol. (Please beware: the Cognac will create a large flame.) Once the flame stops, add the tomato sauce and cream with salt and cook until it reduces half way and becomes creamy. Add the cooked ravioli to the sauce and let cook together for about 1 minute before serving. Garnish with chives.
Pasta Dough: Add all the ingredients into a large mixing bowl until all ingredients are blended. Place mixture on countertop and knead until the texture is smooth and well mixed. Separate the pasta dough into 2 equal pieces and put one piece aside. Flour the first piece, just enough to prevent sticking and roll out with a rolling pin to about 1/8th-inch thick. Repeat procedure with second piece making it as close to the shape as the first. CAN USE WON-TON WRAPPERS.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1121.96 Kcal (4697 kJ)
Calories from fat	501.72 Kcal
		% Daily Value*
Total Fat	55.75g	86%
Cholesterol	335.99mg	112%
Sodium	1200.36mg	50%
Potassium	342mg	7%
Total Carbs	99.47g	33%
Sugars	4.05g	16%
Dietary Fiber	9.4g	38%
Protein	43.66g	87%
Vitamin C	4.3mg	7%
Vitamin A	0.3mg	9%
Iron	2.9mg	16%
Calcium	189.2mg	19%

Amount Per 100 g
Calories	244.92 Kcal (1025 kJ)
Calories from fat	109.53 Kcal
		% Daily Value*
Total Fat	12.17g	86%
Cholesterol	73.35mg	112%
Sodium	262.04mg	50%
Potassium	74.66mg	7%
Total Carbs	21.71g	33%
Sugars	0.88g	16%
Dietary Fiber	2.05g	38%
Protein	9.53g	87%
Vitamin C	0.9mg	7%
Vitamin A	0.1mg	9%
Iron	0.6mg	16%
Calcium	41.3mg	19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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